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Losses of vitamin B12 during the processing and/or storage of foods and supplements have been associated with both reducing and oxidising agents. We evaluated the effects of six redox active (Cu2+, Fe2+, Fe3+, Mn2+, Ce3+, and Cr6+) and one redox inactive (Zn2+) metal ions on cyanocobalamin stability in heat‐treated, milk protein‐based matrices. The metal ion could either decrease (by ≤76%) or increase...